YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed flank steak and crisp peppers folded into a toasted tortilla with melted pepper jack and creamy, zesty guacamole.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz pepper jack cheese
0.13 whole avocado
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp avocado oil
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp cumin
PREPARATION
Slice the flank steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the steak strips until browned and cooked to your preference.
Remove the steak from the pan and sauté the sliced red bell pepper and red onion in the same skillet until they are tender-crisp.
In a small bowl, mash the avocado with lime juice until smooth to create a fresh guacamole.
Wipe the skillet clean and place the tortilla inside, layering one half with the pepper jack cheese, cooked steak, and sautéed vegetables.
Fold the tortilla over the filling and toast for approximately 2 minutes per side until the cheese is melted and the exterior is golden brown.
Slice the quesadilla into wedges and serve immediately with the guacamole on the side.